Ultimate Summer Feast: The BBQ Extravaganza Board

Imagine a warm summer evening, the sun is setting, and the air is filled with the tantalizing aroma of grilled food. You’re about to experience the Ultimate Summer Feast: The BBQ Extravaganza Board. This isn’t just a meal; it’s a celebration of summer flavors, a symphony of textures, and a visual feast that will make your mouth water before you even take a bite.

This BBQ-themed board is a culinary adventure that’s as fun to assemble as it is to eat. It’s a smorgasbord of summer favorites, each one more delicious than the last. From the succulent air fryer corn ribs brushed with an ancho chile butter sauce to the hearty brisket biscuits topped with a homemade BBQ sauce, every element of this board is designed to delight your taste buds.

But the extravaganza doesn’t stop there. The board also features a refreshing watermelon and pineapple salad, bursting with the vibrant flavors of mint, cilantro, and serrano peppers. It’s the perfect palate cleanser, offering a sweet and spicy kick that balances out the richness of the other dishes.

And let’s not forget about the BBQ classics. The board is rounded out with store-bought favorites like fluffy cornbread, smoky baked beans, and creamy coleslaw. Each dish is a nod to the timeless tradition of summer barbecues, bringing a sense of nostalgia to this modern feast.

Ingredients and Amounts to Make The BBQ Extravaganza Board

The BBQ Extravaganza Board includes a variety of ingredients for the Brisket Biscuits, Watermelon Feta Salad, Corn Ribs, and Assembly. The detailed list of ingredients and their amounts can be found in the Preparation section below.

Preparing and Cooking The BBQ Extravaganza Board

Detailed preparation and cooking instructions are provided in the Preparation section below. The guide includes steps for making the brisket, the biscuits, the watermelon feta salad, and the corn ribs, as well as instructions for assembling the board.

Creating the Perfect Flavor with Tips and Variations

For the perfect flavor, make sure to season your brisket well and let it roast until it’s tender and juicy. The homemade BBQ sauce is key to this dish, adding a tangy sweetness that complements the rich meat. For the corn ribs, don’t skimp on the ancho chile butter sauce. It gives the corn a smoky, slightly spicy flavor that’s simply irresistible. And when it comes to the salad, feel free to adjust the amount of serrano peppers depending on your heat preference.

Health Benefits

This BBQ board is not only delicious but also packed with nutrients. The brisket is a good source of protein and essential minerals, the corn ribs provide dietary fiber and antioxidants, and the watermelon and pineapple salad is full of vitamins and hydration.

Nutrition and Serving Sizes

This recipe serves 6 people. For detailed nutritional information, please check the Nutritional Information section below.

Finishing Touches and Serving Suggestions

To serve, arrange all the dishes on a large board or platter. You can also add some grilled kielbasa, lime wedges, and watermelon slices for an extra touch. Enjoy this feast with a cold beer or a refreshing iced tea.

Preparation

Detailed preparation and cooking instructions are as follows:

1. Make the brisket: Preheat the oven to 350°F (180°C).
2. Place the brisket in a roasting pan or on a rimmed baking sheet. In a small bowl, combine 3 tablespoons of kosher salt and the black pepper, then sprinkle evenly across the entire brisket, making sure to cover the edges as well.
3. Roast the brisket until a crust begins to form, about 1 hour. Reduce the oven temperature to 300°F (150°C). Cover the brisket with foil and continue roasting until the internal temperature reaches 190°F (88°F) on a meat thermometer, about 2 hours. Remove the brisket from the oven and let rest for 20 minutes. Keep the oven on.
4. Transfer the brisket to a cutting board and dice into 1-inch pieces. Return the brisket cubes to the pan.
5. While the brisket is resting, make the sauce: In a small saucepan over medium-high heat, boil the cola until reduced by half, about 5 minutes. Add the barbecue sauce, brown sugar, Worcestershire sauce, and soy sauce. Stir to combine, then bring to a boil.
6. Pour the sauce over the brisket cubes and toss to coat. Place the roasting pan, uncovered, into the oven and continue cooking until the sauce becomes thick and syrupy, about 1 hour.
7. Make the biscuits: Increase the oven temperature to 400°F (200°C). Line a 9 x 13-inch baking sheet with parchment paper.
8. In a large bowl, whisk together the flour and 1 teaspoon salt. Place a box grater in the center of the bowl and grate the chilled butter into the flour. Remove the box grater and pour the buttermilk into the bowl. Toss with your hands until a shaggy dough forms.
9. Turn the dough out onto a lightly floured surface and flatten into a small square. Use a bench scraper to cut the dough in half and stack one half on top of the other, then press down again. Continue cutting and stacking until all of the flour is hydrated. Once the dough comes together, roll out to about 2 inches thick. Using a 3-inch round cutter, cut out 12 rounds and place on the prepared baking sheet.
10. Bake the biscuits until the tops are golden brown, about 20 minutes. Remove from the oven and brush the tops with the melted butter, then sprinkle with coarse sea salt.
11. Split the biscuits in half and place a couple pieces of brisket onto the bottom halves. Drizzle with some of the sauce and top each with 2 pickle chips. Place the tops of the biscuit on to complete the sandwiches.
12. Make the watermelon feta salad: In a large bowl, whisk together the lime juice, vinegar, chile lime seasoning, and honey. Slowly drizzle in the olive oil and continue whisking until emulsified.
13. Add the watermelon, pineapple, serrano, feta, cilantro, and mint. Toss to coat evenly. Refrigerate until ready to serve.
14. Make the corn ribs: Preheat the air fryer to 375°F (190°C).
15. Cut the corn ears in half crosswise. Cut each corn half lengthwise into quarters.
16. In a small bowl, whisk togetherthe melted butter and ancho chile powder. Brush the corn ribs with ancho butter.
17. Working in batches, arrange the corn ribs a single layer in the air fryer basket. Cook for 10-15 minutes, until the corn is tender and slightly charred.

Nutritional Information

The nutritional information for this recipe varies depending on the specific ingredients used. As a general guide, this BBQ board is high in protein from the brisket and provides a good amount of dietary fiber from the corn and the fruits in the salad. The homemade BBQ sauce and the ancho chile butter sauce add some fats and sugars. For a more accurate nutritional analysis, you can input the specific ingredients you use into a nutritional calculator.